It’s taco night and I’m whipping up a healthier version this time with these Shrimp and Quinoa Tacos topped with fresh salsa. My whole family loves these so I thought I’d share!
First thing I do is create the fresh salsa that I’ll top the tacos with. I always make extra of this because it’s delicious on so many things like scrambled eggs, salads, or used as bruschetta topping. You’ll want to make this ahead of time so the flavors can have time to blend together into the ultimate yummyness.
Fresh Salsa Recipe:
1 medium jalapeño, seeds removed, finely chopped
3 medium tomatoes, cubed into small chunks
1/2 tsp sea salt (or Himalayan salt)
3 cloves fresh garlic
1 small onion (your preference, I like a sweet or red onion)
1 bunch fresh cilantro, stems removed, finely chopped
4 tbsp freshly squeezed lime juice (optional)
Combine jalapeño, tomatoes, and salt in a medium size bowl, mix well.
Add garlic, onion, and cilantro; mix well.
Top with lime juice if desired.
Next step I boil my quinoa according to directions, but I always do a nice chicken broth instead of plain old water to create some extra flavor. My 20 month old literally shoves this stuff in by the handful. Whole grains in a toddler by the handful? “Yes please”, says the happy momma.
I open and rinse a can of black beans, and sautee my desired amount of shrimp in 1 tbsp butter and a sprinkle of garlic powder. You can substitute shrimp for anything you like such as ground beef or turkey, fish, chicken or maybe you just go vegetarian, your choice! I also like to add some feta cheese and avocado on top.
Now assemble tacos however you prefer, I do them in this order: Corn Tortilla topped with quinoa, shrimp, black beans, fresh salsa, avocado, feta cheese.
Serve with a fresh garden salad and enjoy this healthy meal!